Scottish Cooking, Edinburgh Fog
deliciously light dessert.
300 ml (1/2 pint) double cream
15 g (1/2 oz.) caster sugar
Few drops vanilla essence
50 g (2 oz.) ratafia biscuits (coarsely crushed)
25 g (1 oz.) flaked almonds (roughly chopped)
15 g (1/2 oz.) flaked almonds (for decoration)
Place the cream, sugar and vanilla essence in a bowl and beat
until stiff. Fold in the crushed biscuits and nuts, then divide
between four serving dishes. Decorate with the flaked almonds
for decoration, chill and serve.
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